Gluten-Free Sourdough Chocolate Chunk Cookie
These chocolate chunk cookies are not only gluten-free, but they harness the power of sourdough fermentation to produce a nutrient-rich delicious dessert! These light and fluffy cookies are sure to be a hit with anyone who is missing the "real" deal or anyone who enjoys a good cookie.
Servings 24 Servings
Calories 231kcal
Equipment
- 1 Mixer Stand mixer or hand mixer
- 1 Cookie Sheet
Ingredients
- 2 Sticks Butter Softened
- ½ Cup Organic Pure Cane Sugar or Sugar Replacement of Choice
- ½ Cup Organic Brown Pure Cane Sugar or Brown Sugar Replacement of Choice
- 1 Egg
- ¾ Cup Gluten-Free Sourdough Starter
- 2 Teaspoons Pure Vanilla Extract
- 2 Cups Pamela's Gluten-Free All-Purpose Flour
- 1 Teaspoon Redmond Real Salt
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Baking Powder
- 2 Cups Chocolate Chunks
Instructions
- Preheat oven to 350 degrees.
- In a stand mixer with paddle attachment or using a hand mixer, cream butter and sugar together for a few minutes until light and fluffy.
- Add egg and mix until well incorporated.
- Add vanilla and sourdough starter and mix until just combined.
- In a separate bowl, mix salt, baking soda, baking powder, and gluten-free flour together.
- Add the dry ingredients to the wet ingredients about ⅓ at a time, and mix until just incorporated.
- Gently fold in chocolate chocolate chunks until combined.
- Place on an oiled or parchment lined baking sheet and bake for 20 minutes or until the edges begin to turn golden.
Long Ferment Instructions
- The night before, mix together melted butter, sourdough starter and flour in a stand mixer bowl or a mixing bowl using a hand mixer and cover. Allow the grains to ferment for 8-24 hours.
- Add egg and vanilla to the sourdough starter mixture, and mix well.
- Sprinkle sugar, brown sugar, salt, baking soda, baking powder into the bowl and stir.
- Fold in chocolate chunks.
- For best results, refrigerate dough for at least one hour prior to baking.
- Bake at 350 degrees for 10 minutes or until the edges start to turn golden brown.
Video
Notes
- Be careful to not over-bake or over-mix. You may end up with a tough or more cake-like cookie.
- Add in any additional mixins you would like such as nuts, seeds, different flavored chips, or dried fruit.
- These are delicate cookies and can be a bit crumbly due to the lack of gluten.
Nutrition
Serving: 1Cookie | Calories: 231kcal | Carbohydrates: 28g | Protein: 3g | Fat: 13g | Fiber: 1g
